Never let your pasta go sauce-less again!
This basic marinara sauce recipe will become your new favorite addition to any Italian meal! It makes a large batch, perfect for freezing. Plus, this quick marinara sauce can be used in a limitless number of different ways. Prepare a batch on Sunday night, and use some for lasagna or a baked pasta casserole. Freeze the rest and thaw for an easy marinara sauce-covered spaghetti dinner later in the month. The possibilities are limitless!
How to Make and Freeze Marinara Sauce
- 2 tablespoons olive oil
- 3 yellow onions medium, chopped
- 4 garlic cloves minced
- 2 tablespoons balsamic vinegar
- 84 ounces no-salt-added crushed tomatoes cans
- 3 tablespoons basil fresh, thinly sliced or substitute 1 tablespoon dried basil
- 1 tablespoon oregano fresh or substitute 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add onion, and cook, stirring frequently, 6 minutes, or until tender.
- Add garlic, and cook, stirring constantly, 30 seconds.
- Add vinegar, and cook 1 minute.
- Add tomatoes, basil, oregano, salt, pepper, and crushed red pepper flakes, if desired.
- Increase heat to medium-high, and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, for at least 1 hour, or until thickened.
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Cool sauce to room temperature, and ladle into plastic containers or zip-top freezer bags. We recommend freezing in 3-cup portions, which is equivalent to 6 servings of sauce, or in 1-cup portions for a smaller household. Store in freezer up to 4 months.
Thawing and Reheating Instructions:
Thaw sauce in refrigerator overnight. Alternatively, place frozen sauce in a saucepan over medium heat, and stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.
Mix-Ins and Variations:
- Add chopped, roasted vegetables or sautéed mushrooms for a chunkier sauce.
- Stir nonfat plain Greek yogurt in warm sauce to create a creamy texture and add a boost of protein.
- Puree sauce with roasted red peppers.